Happy National Potato Day! Celebrate with these tasty recipes from the Irish Food Board

Bord Bia - the Irish Food Board - is celebrating its annual National Potato Day on Friday, October 3, by sharing these three tasty recipes for you to try out.

National Potato Day is an annual celebration of the potato in Ireland. It is an opportunity for people to support growers across the country by always looking out for the Bord Bia Quality Mark to ensure the purchase of fresh, local, and in-season potatoes.

A nutritional powerhouse, potatoes are a natural carbohydrate that are both fat and gluten-free, packed with fibre (even more so when eaten with the skin on) and a source of Vitamin C.

Potatoes work well with a variety of ingredients, making them the perfect base for creative recipes for home chefs.

“Potatoes are the starting point of many delicious and balanced meals, offering exceptional value for money for the consumer," Bord Bia Potato and Fresh Produce Sector Manager, Lorcan Bourke, said ahead of National Potato Day.

"This year, potato growers have seen an excellent yield from the 2025 crop, with taste and quality at an all-time high.

"The Bord Bia Quality Mark stands as a guarantee of fresh, local, and in-season potatoes grown by the strong network of potato growers throughout the country.

"At home, anyone can easily transform the potato into something new and exciting by just adding creative toppings, flavourful herbs and spices, or rich sauces - the options are endless!”

To celebrate National Potato Day in style this year, here are three tasty recipes to try ...

Loaded Smashed Potatoes

An easy-to-make crowd pleaser made even simpler when using the air fryer!

Serves: 4

Prep Time: 15 Mins

Cook Time: 20 Mins

Ingredients

• 6-8 Rooster Potatoes (approximately 1.2 kg Rooster potatoes)
• Olive oil 
• Salt and pepper 
• 80g grated cheese 
• 350g turkey mince 
• 2 tomatoes 
• 1 red pepper 
• 1 large red onion 
• 4 sprigs scallions 
• A few tbsp sour cream 
• Zest from 1/2 lime

Method

Preheat the oven to 200°C.

Wash the Roosters and place them in a large cooking pot with water and salt (potatoes need to be covered). Boil until the potatoes are soft to the touch.

Drain and leave to steam for 10 minutes.

Add the olive oil and salt to the potatoes. Mix through well.

In the meantime, sauté the minced turkey meat until cooked with some olive oil.

Add the potatoes to an oven tray covered with baking paper and crush with the back of a spoon or a glass until they are almost flat. Season with salt and pepper and drizzle with olive oil.

Place in the oven for 10-15 minutes until crispy.

Take out of the oven, sprinkle the grated cheese and minced meat on top, and place back in the oven for 6 minutes until the cheese is melted.

Cut the tomatoes, red pepper, red onion, and scallions into small pieces.

Take the potatoes out of the oven and add the toppings. Finish with the sour cream and some lime zest.

Loaded Smashed Potato recipe from Bord Bia.

Mexican-Style Stuffed Potato Skins

Perfect for family gatherings, cosy nights in, or preparing in advance for a weekend soiree, this dish is sure to impress.

Serves: 4

Cook Time: 30 Mins

Ingredients

• 4 large Rooster potatoes (approximately 800 g)
• 1 tin sweetcorn, drained 
• 3 tbsp light mayonnaise 
• Juice and zest of a lime 
• 2 tsp chilli powder 
• 100 g grated cheddar 
• Salt and pepper 
• 4 tbsp chopped coriander 
• Lime wedges to serve 
• Olive oil

For the side salad:

• One large tomato 
• Coriander 
• Green chilli 
• Lettuce

Method

Heat the oven to 220°C

Place the potatoes in a microwave-safe dish filled with water. Cover with a special microwave cling film and cook at maximum power for 8 minutes.

Halve the potatoes and scoop out the flesh to use with the sweetcorn.

Roast the potato skins in the oven with a drizzle of oil and a pinch of salt for about 20 minutes, or until the skin is crisp and golden.

Mix the sweetcorn with the remaining ingredients and fill the skins. Return to the oven for two minutes and serve with tomato, coriander, and green chilli salad.

Mexican-Style Stuffed Potato Skins recipe from Bord Bia.

Boxty Topped with Potato Salad

An all-time national classic, perfect for the potato-lover.

Serves: 4

Cooking Time: 40 Mins

Ingredients

• 2 large Rooster potatoes (approximately 150 g) 
• 200 g mashed potatoes 
• 80 g plain flour 
• 2 tbsp olive oil 
• 2 tbsp balsamic vinegar 
• Egg yolk of 1 egg 
• 1 knob butter 
• Fresh chives, chopped
• 25 g mixed baby salad leaves 
• 100 g bacon rashers or bacon pieces
• Salt and pepper 
• 2 sprigs of spring onions

Method

Peel and grate the Rooster potatoes then add salt and pepper and mix thoroughly. Sprinkle with the flour and add the egg yolk. Add the mashed potatoes and mix again to a thick batter. Once mixed divide the mixture into four.

Place a pan over a medium heat, add the olive oil and bacon and sauté for 2-3 minutes until golden.

Add the spring onions and fry until softened.

Heat the oil in a large frying pan. Add butter and once melted, add the potato cakes. Cook for 2-3 minutes on each side until golden brown.

To serve: serve Boxty on a plate. Place the salad leaves in a bowl, dress with the balsamic vinegar, add bacon and season generously. Arrange the salad on each potato cake and garnish with chives.

Classic Irish Boxty Potato with Side Salad recipe from Bord Bia.

Bord Bia is encouraging consumers to celebrate National Potato Day this Friday, October 3, and share their favourite potato dish that has received a 'glow up' to socials using the hashtag: #NationalPotatoDay. Head to potato.ie for more recipe inspiration!